Green And Black Olive Tapenade - cooking recipe

Ingredients

1 1/2 cups green olives
1 1/2 cups pitted black olives
2 teaspoons fresh orange zest
2 teaspoons fresh lemon zest
2 anchovy fillets (optional)
2 garlic cloves, minced
1 tablespoon fresh Italian parsley
1/2 cup olive oil
1/8 teaspoon pepper

Preparation

Mix all and refrigerate at least 3 hours.
Serve with baguettes or crackers.